Chocolate Peanut Butter No Bake Cookies with Tsps Vanilla

Serves 18 in about 25 minutes. The pot starts with oats, then milk.

Ingredients

• 3 cups oats (old fashioned or quick is fine)
• ½ cup butter, unsalted
• 2 cups sugar
• Pinch of salt
• ¼ cup cocoa powder
• ½ cup milk
• ½ cup peanut butter
• 1 ½ tsps vanilla

Method

1. Have all of your ingredients measured out and ready to go before you begin. Also have a parchment lined baking pan or other surface ready for the cookies to be scooped onto.
2. Measure the oats into a large mixing bowl and set them aside.
3. In a large sauce pan, melt the butter over a medium flame.
4. Beat in the sugar until dissolved.
5. Beat in the salt, cocoa powder, milk, and peanut butter. Beat continuously until the mixture smooths out.
6. Mix frequently over a medium flame starting to simmer.
7. The mixture will eventually come to a roiling boil, with the bubbles all throughout, and will keep boiling as you stir. When that happens, set a timer for 3 minutes, while stirring often, scraping the sides of the pan.
8. When the timer goes off, take the pan off of the heat and stir in the vanilla. It might bubble up a little, but that's okay. Just stir it in.
9. Immediately pour the chocolate mixture over the oats and mix until all of the oats are coated with the chocolate.
10. With an ice cream scoop, immediately scoop the cookies onto the parchment lined baking sheet. Don't press them. They should be warm enough that they will flatten out a little bit.
11. Allow the cookies to cool fully before enjoying. It takes about 25 minutes.
12. Store in an air tight container.

More dessert ideas are in the dessert collection.